BLACK COD RATATOUILLE EN PAPILLOTE
Tender and flaky black cod is cooked in parchment paper with zucchini, tomato and red pepper and topped with a light herb salad. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F.
- For the black cod and ratatouille:.
- Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely). Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil. Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top. Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside. Place in the oven and bake for about 20 minutes, until flaky.
- For the herb salad:.
- Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!
- For serving:.
- Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.
Nutrition Facts : Calories 666.7, Fat 22.3, SaturatedFat 6.5, Cholesterol 112.7, Sodium 291.6, Carbohydrate 60.7, Fiber 32.4, Sugar 27.5, Protein 72.3
WASABI BROILED BLACK COD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the upper third of the oven. Heat the broiler.
- Mix the mayonnaise and the wasabi paste in a small bowl.
- Brush a broiler pan with vegetable oil and place the fish on the pan. Slather the wasabi mayonnaise evenly over the top of the fish. Broil until the fish is firm and the tops are deep golden, 10 to 12 minutes.
- Halve, pit and peel the avocado, then cut into 12 thin wedges. Season with salt and squeeze the lime juice over the avocado.
- Divide the fish among serving plates and arrange the avocado on top of or beside the fish.
COD PAPILLOTE
Provided by Dena Kleiman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees or prepare a grill.
- Check cod and remove any remaining bones.
- Fold parchment sheets in half. Cut out half-heart shape so that when the sheet is opened there will be a full heart shape, at least 16 inches wide at its widest point.
- Over medium heat, cook onion in 1 tablespoon of butter and the olive oil, until golden brown, 12 to 15 minutes. Stir regularly. Add salt and pepper.
- When onion is cooked, stir in honey and Madeira. Cook for 1 to 2 minutes. Remove from heat.
- Starting with a fully opened heart shape, place 1 cup of salad greens on one side of the parchment, near the center fold line. On top of the greens add 1 cod fillet, 1 teaspoon butter, one quarter of the cooked onion mixture, one quarter of the lemon juice and 1/4 teaspoon salt and a pinch of pepper. Then place one clam alongside the fillet. (During cooking the clam will open. Its juices become part of the sauce, helping to steam the fish.) Garnish with a sprig of fresh thyme. Repeat to assemble the remaining three papillotes.
- Fold the other side of the parchment paper over the ingredients. And, starting at the fold at the top of the heart, fold the two edges over several times to seal the papillote. (This seam should be on top of the papillote.) Continue this around the entire papillote until you reach the fold at the bottom of the heart. Tuck the very end underneath the papillote to form a tight seal. If grilling, assemble ingredients in center of a double layer of foil. Fold widthwise, crimping edges lightly, then roll and crimp lengthwise.
- Bake for 12 to 15 minutes, or grill 10 minutes.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 673 milligrams, Sugar 8 grams, TransFat 0 grams
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